Spiced Apple and Honey Galette with Tahini Drizzle
Recipe From Ali Jenkins
15 minutes
10 - 15 minutes
6 - 8
What You'll Need
Ingredients
Almond Flour Crust
- 1½ cups blanched almond flour
- ½ cup tapioca flour, plus more for dusting
- ¼ teaspoon fine sea salt
- ¼ cup non-hydrogenated palm shortening or refined coconut oil
- 1 large egg
- 2 tablespoons raw honey
Apple Filling
- 3 medium crisp baking apples, such as
- Honeycrisp or Granny Smith, cored and thinly sliced into half-moons
- 3 tablespoons raw honey
- 1 teaspoon fresh lemon juice
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Honey-Tahini Drizzle
- 2 tablespoons tahini
- 1 tablespoon raw honey
To Finish
- 1 large egg
- 1 teaspoon water
Directions
Step 1
In a large bowl, whisk together the almond flour, tapioca flour, and salt. Using an electric mixer on low speed, beat in the shortening until the mixture resembles coarse crumbs. Add the egg and honey and mix just until a cohesive dough forms.
Step 2
Place the dough on a sheet of parchment paper lightly dusted with tapioca flour. Roll it into a rough 10- to 12-inch circle. A few cracks around the edges are fine.
Step 3
In a medium bowl, toss the apples with the honey, lemon juice, cinnamon, and cardamom until evenly coated.
Step 4
Arrange the apples in overlapping circles over the dough, leaving a 2-inch border. Fold the exposed dough up and over the apples, pleating it as you go.
Step 5
In a small bowl, beat the egg with the water. Brush the egg wash over the exposed crust. Keeping the galette on the parchment paper, transfer it to the Wonder Oven bake pan.
Step 6
Bake on BAKE mode at 350°F until the crust is deeply golden and the apples are tender and bubbling, 10 to 15 minutes. Let cool slightly.
Step 7
In a small bowl, whisk together the tahini and honey until smooth and pourable. Drizzle over the warm galette just before slicing and serving.
💡Ali's Tip
The gluten-free dough in this apple galette recipe is more delicate than a traditional pastry dough. Roll it directly on parchment paper or a tapioca-floured silicone mat so you can transfer the galette without breaking the crust.
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Ali Jenkins
Ali Jenkins is a home baker and mom of three who specializes in gluten-free sweet treats and comforting homemade desserts. She shares family-approved recipes at Sweetly Measured and on Instagram @sweetlymeasured.
